WHITE GAZPACHO WITH GRAPES (Spanish ajo blanco, for four)

1 piece baguette, about 6 inches long

1-1/2 cups blanched flaked almonds, plus 2 tablespoons for garnish

2 cloves garlic, quartered

1/3 cup extra virgin olive oil

3 cups ice water, or as needed

¼ cup white wine

2 teaspoons white wine vinegar

1 teaspoon sherry vinegar

fine sea salt and freshly ground black pepper

1 cup seedless green grapes, peeled and halved

____________

1. In a large bowl, soak the bread in cold water until soft, about 1 minute, then drain.  Tear into several chunks and squeeze out as much of the water as possible.  Set aside.

2. In a blender or food processor, combine the 1-1/2 cups almonds, the garlic, olive oil and 1 cup of the ice water.  Blitz until the nuts are very finely ground, about 2 minutes, stopping to scrape down the asides of the work bowl as needed.

3.  Add the bread.  With the motor running, pour in the remaining 2 cups ice water in a slow, steady stream.  Process until the soup has the consistency of light cream, again stopping to scrape down the sides of the work bowl as needed.  Add the wine and vinegars and process just to mix.  Season to taste with salt and pepper.  Pour soup into an airtight container and refrigerate for at least 2 hours and up to overnight.

4.  In a small, dry frying pan, toast the 2 tablespoons almonds over medium heat, stirring constantly, until golden, about 4 minutes.  Transfer immediately to a plate and let cool.

5.  The chilled soup will be as thick as some yogurt.  Just before serving, if desired, thin it with ice water back to the consistency of cream.  Adjust the seasoning with salt and pepper and stir in the grapes.   Ladle into bowls, garnish with the almonds and a few grindings of pepper, and serve.

from Paul Richardson, Rustic Spanish (Williams Sonoma)